James Whelan Butchers and Hannan Meats have agreed a distribution deal, whereby the latter's Himalayan salt aged beef will be available exclusively at James Whelan Butchers’ eight butcher shops and next day delivery from their website.
As part of the ageing process for the salt aged beef, cuts are placed in Peter Hannan’s salt chamber that contains a 12ft solid wall of Himalayan rock salt bricks.
Hannan’s beef is featured on many Michelin starred menus across Europe. In Ireland presently, it can only be sampled in a small number of establishments including Adare Manor and Locks Restaurant in Dublin. With this new distribution agreement, the product will be available for consumers at home at James Whelan Butchers’ eight shops as well as online.
Peter Hannan, managing director of Hannan Meats, commenting on the benefits of salt ageing, said: “It’s a science and a bit of alchemy but the effect on flavour is exceptional. People think it’s about extracting moisture, but that’s not all. In fact, it’s about ionising the air in the room to produce a perfect balance in the atmosphere. The salt also purifies the air. Going into the chamber is like taking a walk on the beach!”
Pat Whelan said: “This is a hugely important partnership for both of us, built around a mutual desire to create world class beef. We offer our customers very special, authentic and unique products from some of the world’s top food producers. This partnership with Peter and the addition to our already world class offering is a very exciting development for our team and our customers.”